Vegetarian Gluten Free Wild Rice Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.9

(3)

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Ingredients

6 servings

1 lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 cup wild rice, rinsed
2 tbsp unsalted butter
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp dried thyme
½ tsp dried rosemary
½ tsp smoked paprika
6 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup whole milk
½ cup heavy cream
3 tbsp cornstarch
3 tbsp cold water
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
2
Add the garlic, thyme, rosemary, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper and cook, stirring constantly, until fragrant, about 1 minute.

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